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From Our Family Table to Yours

The holiday season is upon us, and we’re excited to gather with friends and family and reflect on the wonderful year that we have had. We’re looking forward to taking this holiday season as an opportunity to spread joy and spend quality time with our loved ones. From our holiday table to yours, we hope you enjoy these tasty treats and savory dishes as you gather at your home. From all of us at Harrison County REC, we hope you have a safe, happy, and healthy Thanksgiving.



Pictured: Journeyman Bryce Jensen, with wife Nikki Jensen
Pictured: Journeyman Bryce Jensen, with wife Nikki.

No Bake Pumpkin Dessert – Nikki Jensen (Husband Bryce Jensen, Journeyman)

Ingredients:

15 oz. Pure Pumpkin Puree {not pumpkin pie filling}

6.8 oz. Jell-O Vanilla Instant Pudding Mix {2 boxes, 3.4 oz. each}

8 oz. Cool Whip

1 tsp. Pumpkin Pie Spice

1 Graham Cracker Pie Crust


Instructions:

Thaw Cool Whip in refrigerator for 4 hours.

Once Cool Whip has thawed, mix together Pumpkin, Pumpkin Pie Spice, Cool Whip, and 2 boxes of dry Vanilla Pudding Mix.

Pour mixture into Graham Cracker Pie Crust, replace the lid that came with the crust onto the pie, and freeze for 2 – 3 hours before serving, so it can firm up.

After 2 – 3 hours, remove from freezer, slice, top with whip cream, and sprinkle a dash of Pumpkin Pie Spice on top.



Pictured L to R: Stetson and Caitlyn Dickman holding baby Oakleigh Dickman, Jody and Shanell Dickman (Senior Accountant) holding baby Mila Malone, Kyle and Kylie Dickman, Audrina and Levi Malone with Maguire and Sterling Malone.
Pictured L to R: Stetson and Caitlyn Dickman holding baby Oakleigh Dickman, Jody and Shanell Dickman (Senior Accountant) holding baby Mila Malone, Kyle and Kylie Dickman, Audrina and Levi Malone with Maguire and Sterling Malone.

Holiday Dips - Shanell Dickman, Senior Accountant

Pickle Wrap Dip

Ingredients:

16 oz of cream cheese (softened)

9oz of dried beef (chopped)

16 oz baby dill pickles (chopped).


Instructions:

Mix all ingredients together and refrigerate. Serve with crackers.


Easy Chip Dip

Ingredients:

16oz Cream Cheese

16oz Sour Cream

1 Jar of Salsa of choice

1 cup shredded cheese

Tortilla Chips


Instructions:

Mix cream cheese with sour cream. Spread in 9X13 pan. Spread salsa on top. Sprinkle shredded cheese over salsa and refrigerate. Serve with tortilla chips.





Pictured: Drake Johnsen (Journeyman) with son, Brox, and wife Reahgan.
Pictured: Drake Johnsen (Journeyman) with son, Brox, and wife Reahgan.

Cheesy Scalloped Potatoes - Reahgan Johnsen (Husband Drake Johnsen, Apprentice Journeyman)

Ingredients:

5 Idaho potatoes

2 cups cheddar cheese

3 tbsp flour

Half an onion

1 1/2cup milk

3-4tbsp butter

1 tsp salt

1/2 tsp pepper


Instructions:

1. Slice potatoes thin and soak in cold water

2. Heat pan and melt butter then whisk in flour for a couple of minutes.

3. Add garlic, onion and whisk till it’s all combined.

4. Add in milk and turn to medium heat to bring to a boil. Add in the cheese. Whisk till fully melted and add salt and pepper.

5. Strain potatoes and layer the bottom of a 9x12 pan. Add garlic seasoning to potatoes. Add half of sauce to pan.

6. Repeat process.

7. Top with cheddar cheese

8. Bake at 350 degrees for 45min-1hr

Optional: add crushed Doritos on top



Pictured L to R: Anna, Jeremy (Foreman), Sarah, and Stacy Jochims.

Corn Noodle Casserole - Stacy Jochims (Husband Jeremy Jochims, Foreman)

Ingredients:

1 stick of butter

2 cans of creamed corn

2 cans of regular kernel corn

2 cups large elbow noodles

1 brick of Velveeta cheese (measure to your liking)


Instructions:

Mix all ingredients in a crockpot. Cook on low for 4 hours or on high for 2 hours. Recipe can be doubled for a larger crowd.



Pictured L to R: Joe (CEO) and Carol Farley
Pictured L to R: Joe (CEO) and Carol Farley

Old Fashioned Holiday Fudge – Joe Farley, Chief Executive Officer

INGREDIENTS

3 cups sugar

2⁄3 cup cocoa

1⁄8 teaspoon salt

1 1⁄2 cups whole milk

1⁄4 cup real butter

1 teaspoon vanilla extract


Instructions:

1. Line 8 or 9 inch square pan with foil; butter foil.

2. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.

3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.

4. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).

5. Remove from heat. Add butter & vanilla.

6. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).

7. Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.

8. Quickly spread into prepared pan; cool.

9. Cut into squares.

10. Store wrapped loosely in foil in the refrigerator.

Note *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

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